Description
Attention lemon lovers…this Lemon Loaf recipe is the only one you’ll ever need! This moist lemon bread whips up in 1-bowl and is brimming with bright, zippy lemon flavor. But wait, there’s more. The loaf is topped with a streusel-like topping, and finished with a drizzle of fresh lemon glaze! The entire loaf is like an edible ray of delicious sunshine! It’s the perfect treat to celebrate spring and/or summer, too!
Ingredients
For the lemon loaf:
- 1 cup full-fat sour cream
- 1 cup granulated sugar
- 3 large eggs
- Zest of 1 medium lemon
- 2 teaspoons lemon extract
- Juice of 1 lemon
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
For the crumb topping:
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter, melted & slightly cooled
- 1 tablespoon granulated sugar
For the lemon glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and then line with a piece of parchment paper, leaving enough parchment paper over the sides of the pan to hang for an easy release/lift out of the pan.
- In a large mixing bowl, whisk the sour cream, sugar, eggs, lemon zest, lemon extract, lemon juice, and oil until well combined. With a rubber spatula, slowly fold in the dry ingredients; flour, baking powder, and salt. Mix until the batter is just combined. Pour the batter into the prepared loaf pan and smooth with an offset spatula, if needed. Set aside while you prep the crumb topping.
- For the crumb topping: In a small bowl, combine the melted butter with the flour and sugar, and stir well with a fork until coarse, sand-like crumbs form together. Then evenly spoon the crumble topping over the loaf.
- Bake the loaf at 350°F for 45 minutes or until a toothpick inserted in the middle of the loaf comes out clean. While the loaf is baking, prep the lemon glaze.
- For the lemon glaze: In a small bowl, whisk the powdered sugar, lemon zest, and lemon juice. If you find your glaze to be lumpy, simply add more lemon juice to thin it out until it achieves a silky-smooth consistency- only as needed.
- After baking, let the loaf cool in the pan for about 10 minutes and then transfer it to a wire rack to continue cooling. Then drizzle the lemon glaze over the loaf and slice into servings. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.